Quinoa Cacio e Pepe
You can cacio e pepe-ify anything, really. So I did it with leftover quinoa. And let me tell you…
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It’s really the simplest of dishes that have a special place in my heart. Those with just a handful of ingredients that allow you to prepare it quickly and often bring comfort. Cacio e pepe is one of those simple duos that never fails. Meaning cheese and pepper, cacio e pepe is a Roman pasta dish that uses black pepper and typically pecorino or parmesan cheese mixed with pasta water to create a sauce. Here I used quinoa instead of pasta, and added basil. If you visit my Instagram page you’ll see a reel I made making this dish and just how easy it is to make.
Quinoa Cacio e Pepe Recipe
Yield: 2 servings
INGREDIENTS
1 Tablespoon olive oil
1 teaspoon freshly ground black pepper (This makes a difference in the flavor vs with pre-ground pepper.)
4 cups cooked quinoa
1/4 cup ground parmesan or pecorino cheese
About 1/4 cup worth of basil leaves, chopped or chiffonade
Salt to taste if needed (The cheese is already salty.)
DIRECTIONS
In a large pan on medium heat, add olive oil and black pepper. Allow the pepper to bloom (cook) until you smell it very fragrant- about 1 minute.
Add in quinoa and mix.
Add a splash of water, about 1/8 cup, and then your cheese and mix.
Turn off the heat and add the basil, mix, taste, and add salt if needed.